Diabetic Dish of the Week – Apple-Cranberry Stuffed Pork Roast

November 26, 2019 at 6:02 AM | Posted in diabetes, diabetes friendly, Diabetes Self Management, Diabetic Dish of the Week | Leave a comment
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This week’s Diabetic Dish of the Week is a Apple-Cranberry Stuffed Pork Roast. To make this healthy and delicious dish you’ll need a Boneless Pork Loin, Cranberries, Apple Cider, Granny Smith Apple, Onion, Reduced-Sodium Chicken Broth, and Seasonings. A delicious alternative for your Holiday Turkey or Ham and its only 240 calories and 16 net carbs! You can find this recipe at the Diabetes Self Management website where you can also find a huge selection of Diabetic Friendly Recipes, Diabetes Management Tips, Diabetes News and more! You can also subscribe to one of my favorite Magazines the Diabetes Self Management Magazine. Each issue filled with Diabetic Friendly Recipes and Tips. I’ve left a link to subscribe to it at the end of the post. So Enjoy and Make 2019 a Healthy One! https://www.diabetesselfmanagement.com/

Apple-Cranberry Stuffed Pork Roast
This juicy pork roast entree looks great and tastes even better. With just 240 calories and 17 grams of carbohydrate per serving, its seasonal flavors are the perfect centerpiece for your next holiday gathering!

Ingredients
1 boneless pork loin (about 2 pounds)
1 cup coarsely chopped dried cranberries
1/2 cup apple juice or cider
1 tablespoon unsalted butter
1 Granny Smith apple, peeled, cored and coarsely chopped
1/2 cup finely chopped onion
2 to 3 tablespoons water (optional)
1/4 teaspoon ground cinnamon
1/4 teaspoon dried thyme
1/4 teaspoon black pepper
1 tablespoon vegetable oil
1/2 cup reduced-sodium chicken broth
Fresh thyme (optional)

Directions
1 – Place pork roast in freezer 30 minutes. Meanwhile, combine cranberries and apple juice in small bowl; set aside.

2 – Melt butter in large skillet over medium heat. Add apple; cook and stir 3 minutes. Add onion; cook 5 minutes or until tender, stirring occasionally. Add water, if desired, to moisten mixture.

3 – Drain cranberries, reserving juice. Stir cranberries into apple mixture; season with cinnamon, dried thyme, and pepper. Remove to medium bowl; set aside to cool slightly. Reserve 1/2 cup of fruit mixture.

4 – Preheat oven to 350°F. Place pork roast, fat side up, on cutting board. Insert knife horizontally into roast 1/2 inch from bottom, at long side of roast. Make long cut along bottom of roast, stopping 1/2 inch before opposite side of roast (do not cut all the way through). Open up roast; continue to cut through thicker half of roast to within 1/2 inch from bottom. Repeat until roast is an even 1/2-inch thickness all over when laid out.

5 – Spread stuffing onto roast, leaving 1/2-inch border around edges. Starting with short side of roast, roll up tightly. Secure with kitchen twine at 1-inch intervals.

6 – Heat oil in same skillet over medium heat. Brown roast on all sides, about 5 minutes. Place in roasting pan.

7 – Roast 50 to 60 minutes or until internal temperature reaches 140°F. Transfer to cutting board and let stand 5 minutes. (Internal temperature will continue to rise 5°F to 10°F during stand time.)

8 – Meanwhile, combine reserved apple juice and broth in same skillet; cook over high heat until reduced by half. Stir into roasting pan, scraping up brown bits. Stir in reserved 1/2 cup fruit mixture.

9 – Slice roast crosswise into 8 (3/4-inch-wide) slices, removing twine as roast is cut. Serve with sauce. Garnish with fresh thyme.

Yield: 8 servings.

Serving size: 1/8 of total recipe.

Nutrition Facts Per Serving:
Calories: 240 calories, Carbohydrates: 17 g, Protein: 25 g, Fat: 8 g, Saturated Fat: 3 g, Cholesterol: 70 mg, Sodium: 80 mg, Fiber: 1 g
https://www.diabetesselfmanagement.com/recipes/main-dishes/apple-cranberry-stuffed-pork-roast/

 

 

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Diabetes Self-Management offers up-to-date, practical “how-to” information on nutrition, exercise, new drugs, medical advances, self-help, and the many other topics people need to know about to stay healthy.
Subscribe to Diabetes Self-Management Magazine
Your one-stop resource for advice, news and strategies for living with diabetes.
https://www.diabetesselfmanagement.com/subscribe/

Diabetic Dish of the Week – Rosemary Roast Pork Tenderloin and Vegetables

November 5, 2019 at 6:02 AM | Posted in diabetes, diabetes friendly, Diabetes Self Management, Diabetic Dish of the Week | Leave a comment
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This week’s Diabetic Dish of the Week is – Rosemary Roast Pork Tenderloin and Vegetables. Your Comfort Food Pork is here with this week’s recipe of Rosemary Roast Pork Tenderloin and Vegetables. You’ll need 2 small Pork Tenderloins, Reduced-Sodium Chicken Broth, Parsnips, Baby Carrots, Red Bell Pepper, Yellow Onion, and Seasoning. Keep everybody coming back for more with this dish! You can this recipe at the Diabetes Self Management website where you’ll find a huge selection of Diabetes Friendly Recipes, Diabetes Management Tips, Diabetes News and more so be sure to check it out soon. You can also subscribe to the Diabetes Self Management Magazine, one of my favorites. In fact I just received the latest issue and it was packed with great Holiday Recipes. I’ve left a link at the end of the post where you can subscribe to it. So Enjoy and Make 2019 a Healthy One! https://www.diabetesselfmanagement.com/

Rosemary Roast Pork Tenderloin and Vegetables
This roast pork tenderloin is the perfect weeknight dinner. Not only is it delicious, but the whole meal is cooked in one pan so you’ll have less cleanup and more time to unwind afterward.

Ingredients
1/4 cup reduced-sodium chicken broth
1 tablespoon olive or vegetable oil
3 large parsnips, peeled and cut diagonally into 1/2-inch slices
2 cups baby carrots
1 red bell pepper, cut into 3/4-inch pieces
1 medium sweet or yellow onion, cut into wedges
2 small pork tenderloins (12 ounces each)
2 tablespoons Dijon or spicy Dijon mustard
2 teaspoons dried rosemary
3/4 teaspoon salt (optional)
1/2 teaspoon black pepper

Directions
1 – Preheat oven to 400°F. Spray large shallow roasting pan or jelly-roll pan with nonstick cooking spray.

2 – Combine broth and oil in small bowl. Combine parsnips, carrots, and 3 tablespoons broth mixture in prepared pan; toss to coat. Roast vegetables 10 minutes.

3 – Add bell pepper, onion, and remaining broth mixture to pan; toss to coat. Push vegetables to edges of pan. Place pork in center of pan; spread with mustard. Sprinkle pork and vegetables with rosemary, salt, if desired, and black pepper.

4 – Roast 25 to 30 minutes or until vegetables are tender and internal temperature of pork reaches 155°F. Transfer pork to cutting board; tent with foil and let stand 5 minutes. Cut pork crosswise into 1/2-inch slices; serve with vegetables and any juices from pan.

Yield: 6 servings.

Serving size: 3 ounces pork plus 2/3 cup vegetables.

Nutrition Facts Per Serving:
Calories: 218 calories, Carbohydrates: 14 g, Protein: 25 g, Fat: 6 g, Saturated Fat: 2 g, Cholesterol: 73 mg, Sodium: 202 mg, Fiber: 3 g
https://www.diabetesselfmanagement.com/recipes/main-dishes/rosemary-roast-pork-tenderloin-and-vegetables/

 

 


Subscribe
Diabetes Self-Management offers up-to-date, practical “how-to” information on nutrition, exercise, new drugs, medical advances, self-help, and the many other topics people need to know about to stay healthy.
Subscribe to Diabetes Self-Management Magazine
Your one-stop resource for advice, news and strategies for living with diabetes.
https://www.diabetesselfmanagement.com/subscribe/

It’s Chili, Chowder, or Stew Saturday – Creamy Potato-Broccoli Soup

July 20, 2019 at 6:02 AM | Posted in Uncategorized | Leave a comment
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This week’s It’s Chili, Chowder, or Stew Saturday is a recipe for Creamy Potato-Broccoli Soup. Made using Reduced-Sodium Chicken Broth, Onion, Potatoes, Frozen Chopped Broccoli, Shredded Reduced-Fat Sharp Cheddar Cheese, Green Onions, and Seasoning. All together is one fine meal! The recipe is from the Diabetes Self Management website which has a huge selection of delicious and healthy Diabetic Friendly Recipes. Enjoy and Make 2019 a Healthy One! https://www.diabetesselfmanagement.com/

Creamy Potato-Broccoli Soup
Preparation time: 25 minutes. Cooking time: 30–40 minutes.

Ingredients
1 can (14 ounces) fat-free, reduced-sodium chicken broth
1 large onion, chopped
4 medium potatoes (about 7 ounces each), peeled and coarsely diced
1 1/2 cups fat-free half-and-half
2 teaspoons butter-flavor granules(such as Butter Buds)
1/2 teaspoon salt
1/8 teaspoon black pepper
10-ounce package frozen chopped broccoli, partially thawed
1/2 cup finely shredded reduced-fat sharp Cheddar cheese
1/2 cup chopped green onions

Directions
Combine chicken broth, chopped onion, and diced potatoes in a large pan. Cover, bring to a boil, reduce heat to a simmer, and cook for 20–25 minutes, or until potatoes are very tender when pierced with a fork. Drain off liquid and reserve. Remove 2 cups of potato and onion mixture and set aside. In the pan, mash the remaining potato mixture with an electric mixer. Mix in cooking liquid. Whisk in half-and-half, butter-flavor granules, salt, and pepper. Break apart broccoli. Stir broccoli and reserved potatoes and onions into soup. Return to stove, cover, and cook at a gentle simmer for 10–15 minutes, or until soup is heated through and broccoli is tender; stir periodically to prevent sticking. Spoon 1 cup into each bowl and sprinkle with cheese and chopped green onions.

Yield: 6 1/2 cups.

Serving size: 1 cup.

Nutrition Facts Per Serving:
Calories: 182 calories, Carbohydrates: 33 g, Protein: 8 g, Fat: 2 g, Saturated Fat: 2 g, Sodium: 390 mg, Fiber: 5 g
https://www.diabetesselfmanagement.com/recipes/soups-stews/creamy-potato-broccoli-soup/

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